Nothing makes me happier than having a healthy, pre-made lunch ready to go in the fridge. Otherwise I’m skipping lunch (not ideal), reaching for chips (worse!) or monster snacking on ALL THE THINGS once 2pm rolls around. That’s why I always aim to have leftovers, egg salad, quinoa salad, or tuna salad in the fridge to grab and gobble for lunch — plus this fall-inspired Apple Tarragon Chicken Salad, of course!
A Twist on Classic Chicken Salad
Baked chicken, crisp apples, green onions and fresh tarragon are mixed with mayo and lemon juice for a quick and easy chicken salad recipe that’s fresh and filling. I like to roll mine inside a GF wrap (love Mission GF tortillas!) though it’s also fantastic scooped into mason jars then topped with mixed greens for an instant healthy salad when lunch time rolls around. Just pour into a bowl then mix and eat! I always have Honeycrisp apples on hand so that’s what I use in this recipe, but of course use whatever apple you love. And if you’ve never tried tarragon, it’s a wonderful fresh herb. Each time I eat it I think, why don’t I use this more often?? You’re going to love this fresh and updated twist on classic chicken salad!
How to Make This Recipe
Start by cooking 2 chicken breasts any way you like – you could use leftover roast chicken, Air Fried Chicken Breast, or store-bought rotisserie chicken. My favorite, easy method for cooking chicken breasts is to pound the chicken to an even thickness, season both sides with salt and pepper, then place on a silpat or nonstick sprayed foil-lined half sheet pan. Spray or mist the tops with extra virgin olive oil or cooking spray then bake for 15-17 minutes, or until cooked through. Chop into cubes or shred once cool. EASY. You can even do this up to a few days ahead of time.
Add the cooled chopped chicken to a large bowl with chopped red apple, green onions, fresh tarragon, salt, and pepper.
Next add mayonnaise and a squeeze of fresh lemon juice then mix to combine. Taste then add more mayo, lemon juice, salt and/or pepper if needed. I really think the addition of lemon juice makes this chicken salad taste more like a chicken salad with dressing versus chicken mixed with mayo. Fresh vs heavy.
That’s all she wrote! Like I said, I usually scoop the Apple Tarragon Chicken Salad on top of greens or use it to make a wrap, though chicken salad is of course great as a sandwich or stuffed inside a gluten free pita. Plus, don’t forget about that handy mason jar idea! However you eat it – enjoy!
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